About: Microgreens (also referred to as shoots or baby greens) are simply seedlings harvested before they develop into a larger plants. The seeds are grown in soil, soil substitute or grown by hydroponic methods. They are harvested (length of time depends on the variety) by cutting the plants just above the soil surface. Some microgreens are sold as living microgreens. They are grown and sold with a growing medium mat. Common varieties of microgreens include Arugula, Beets, Broccoli, Cress, Kale, Mustard, Parsley, and Radish. Often, varieties are mixed together to create combinations of tastes, textures and colors. It is important to note that microgreens are not the same as sprouts, which are germinated seeds that are produced entirely in water.
Nutritional Information: Some say that microgreens pack a super-nutritional punch. However, there are no studies that support these claims.
Storage: Microgreens will last up to a week if refrigerated at 38-40 degrees.
Tips: Mix spicy microgreens into salad dressings, toss into salads, or use them on burgers, pizza and sandwiches!
QuickFix: Drizzle your favorite raw microgreen with oil and vinegar.